[Penang] Modern-Asian cuisine at Rembar, Beach Street

[klyeoh (Peter)]

Singaporeans will be familiar with Raffles Hotel Singapore’s legendary HK-born dim sum chef, Leung Tsz Cham, 69, who started his own hawker stall, 𝗖𝗵𝗲𝗳 𝗟𝗲𝘂𝗻𝗴’𝘀 𝗔𝘂𝘁𝗵𝗲𝗻𝘁𝗶𝗰 𝗛𝗮𝗻𝗱-𝗺𝗶𝗹𝗹𝗲𝗱 𝗥𝗶𝗰𝗲 𝗡𝗼𝗼𝗱𝗹𝗲 𝗥𝗼𝗹𝗹𝘀 at Chinatown Complex Food Centre on Smith Street during the COVID pandemic lockdown years.

One of his sons, Bon Leung (right-most in the photo above from 8 Days Singapore) has decided to emigrate to Penang and start his own restaurant, 𝗥𝗲𝗺𝗯𝗮𝗿, at The Courtyard mews off Beach Street, on the last week of May 2025.

Bon Leung’s wife, She Wei (they just got married in Penang last month) was an ex-staff of the well-regarded Atlas Bar in Parkview Square, Singapore, which is a regular entry on the World’s 50 Best Bars list. She takes charge of the bar here - the cocktails we had were excellent.

Some of the very interesting South-east Asian-inspired dishes we tried this evening included:
𝗔𝗽𝗽𝗲𝘁𝗶𝘀𝗲𝗿𝘀

1. Pomelo salad with shredded duck - pomelo with Thai citrus dressing, shrimp floss, toasted glutinous rice, fried shallots, ulam and shredded duck.
   

   

2. Pork belly with green mango salad - grilled local pork belly, shredded green mango and Thai citrus dressing.
   

   

3. Bhel puri mixed heirloom tomato salad- bhel mix, heirloom tomatoes, amchoor, kaffir lime vinaigrette, tamarind liquid.
   

   

𝗠𝗮𝗶𝗻𝘀
4. Hakka lei cha - lei cha herbs, Thai simmered rice, century egg, chopped white prawns and dried scallops.

To know more about the origins of Hakka lei cha:
https://guide.michelin.com/my/en/article/features/what-is-thunder-tea-rice

5. Beef rendang open toast - 12-hour slow-cooked Australian chuck steak, rendang spices, perkedil (potato croquette), toasted sourdough. Topped with roselle-pickled cucumbers, and served with crisped pappadum.
   

   

6. Otah - Spanish mackerel mousse with rempah, seabass, grilled pineapple and local grown salad greens.
   

   

𝗗𝗲𝘀𝘀𝗲𝗿𝘁
7. Pandan coconut ice-cream, dessiccated coconut, Gula Melaka syrup on toasted brioche.

A lot of promise from this young couple’s new venture. The nifty dining space seats about 30, including 10 at the bar, where one gets ringside views of the open kitchen.

Address
Rembar
21G, Lebuh Pantai (Beach Street), 10300 George Town, Penang, Malaysia
Tel: +6011-1119 9071
Opening hours: 5pm to midnight, Wed to Sun. Closed Mon & Tue.

[Harters (John Hartley - a culinary patriot, cooking and eating in northwest England)]

Food looks great. Hope they do well.

[klyeoh (Peter)]

Yes, indeed! I’m so used to seeing older Singaporeans retire to Penang in recent years, e.g. Bernard Harrison (very prominent ex-Singapore zoo director) or Hamish Brown (well-known ex-Singapore TV presenter), but this is the first time I see young Singaporeans de-camp here, quite likely to escape Singapore’s pressure cooker lifestyle. To them, Penang is so very laidback and relaxed.

[tigerjohn]

This looks really interesting. I need to get back to Penang. Has been too many years and the scene looks like it’s changing alongside KL and SG.

[klyeoh (Peter)]

Yes, you need to come back, @tigerjohn . The F&B scene has changed quite a bit in Penang, but even more in Singapore and Kuala Lumpur!

[tigerjohn]

I’m in SG for several weeks a year. A lot of new things to try but value for money is always an issue vs other peer cities, an issue KL doesn’t have to the same degee. As a result I tend to focus on Singaporean classics and simple Restos or hawker stalls.
I’ve been to KL 3 times since 2022 and have enjoyed some of the new directions the cuisine is taking and new places that are sprouting up.

[klyeoh (Peter)]

@tigerjohn

As a result I tend to focus on Singaporean classics and simple Restos or hawker stalls.

Very cool. One of the recent Michelin Guide articles on Singapore:

https://guide.michelin.com/my/en/article/features/best-sauces-in-singapore